The Monster Island Theater Haitian Recipes

Haitian Consommé à l'Orange

Combine clarified stock, orange juice, and cloves in a saucepan. Cover and bring to a simmer over very low heat. Simmer for 2-3 minutes. Strain into bouillon cups and garnish with orange slices. Can be served chilled.

Recipe courtesy of Soup of the Evening.

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Haitian Coleslaw

Whisk mayonnaise, olive oil, lime juice, apple cider vinegar, mustard, chopped dill, sugar, chilies, garlic and celery seeds in medium bowl to blend.

Toss cabbage and carrots in large bowl with enough dressing to coat. Season to taste with salt and pepper. (Coleslaw can be prepared ahead. Let stand at room temperature up to 1 hour or cover and refrigerate up to 4 hours.) Serve cold or at room temperature.

Recipe courtesy of Epicurious.com

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Griot

Preheat oven to 400°.

Place meat in a large bowl and pour 2 tbsp. of salt and 1/2 cup of lemon juice. Mix well and let sit for 2 minutes. Cut the limes into 3 pieces each and clean meat with them. Rinse meat with cold water and drain well. Place clean meat in a 6 to 8 Qt. Dutch oven or pressure cooker. Add all remaining ingredients (except oil) and mix thoroughly. Refrigerate for at least 15 minutes before cooking.

Dutch Oven: Add 1 cup of water to meat and cover. Stir occasionally. Cook on Medium heat until meat is fully cooked and tender (about 40 minutes to 1 hour).

Pressure Cooker: Make sure Pressure Cooker is securely locked. Place on High Heat for 15 minutes. Reduce heat and cook for another 12 to 15 minutes. DO NOT OPEN YET. Let it cool off before opening or place under cold running water to reduce steam. Be very careful.

Drain cooked meat, cut into medium pieces, and place in an oven safe dish. Add 1/4 cup of oil and mix well. Place meat in oven for about 35 to 45 minutes or until brown. Turn every 15 minutes. Do not over bake.

Garnish with sliced onions and green or red bell peppers.

Recipe courtesy of EverythingHaitian.com.

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Callaloo Voodoo

Brown the crab meat in the oil with the scallions, 1 teaspoon of the garlic, and the crumbled thyme.

In a stockpot, brown the diced bacon. Wilt the spinach in the rendered bacon fat. Add the okra, cover with the water, and add salt and freshly ground black pepper to taste. Cook for 20 minutes, stirring constantly with a whisk. When done, add the crab meat, remaining garlic, and chili that has been pricked with a fork. Continue to cook over low heat for 20 minutes, stirring occasionally. When done, add the lime juice, whisk it through thoroughly, and serve hot.

Recipe courtesy of Caribbean Recipes - Caribbean Choice.

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Haitian French Toast

Cut loaf ends from bread/reserve. Cut remaining loaf into 1 1/2 inch thick slices and let stand uncovered, 4 hours to overnight. In 9x13" pan, combine orange juice, cream, eggs, cinnamon, sugar and nutmeg. With a wire whip, whisk until well blended. Lay bread in pan. Turn several times until all liquid is absorbed, 3-5 minutes. Melt butter in 12" to 14" frying pan over medium heat. Put soaked bread into frying pan. Cook, turning as needed, until richly browned on both sides (5 minutes). Dust with powdered sugar; 4-8 servings.

Recipe courtesy of RecipeSource.

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Zombie

Shake all ingredients except the 151-proof rum in a shaker with ice. Strain into a collins or hurricane glass filled with ice cubes. Float the 151-proof rum on top. Garnish with pineapple and cherry.

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